Frozen custard

A type of frozen dessert made with eggs, cream, and sugar

A serving of frozen custard

Frozen custard is a cold dessert similar to ice cream, but made with eggs in addition to cream and sugar. It is a popular treat in the United States, particularly in the Midwest, and is known for its rich and creamy texture.

History

Frozen custard was first introduced to the public in Coney Island, New York, in 1919 by the Kohr brothers. The addition of egg yolks to the ice cream mixture resulted in a smoother texture and a slower melting rate, which made it an instant hit among beachgoers.

Ingredients and Preparation

The primary ingredients in frozen custard are cream, sugar, and egg yolks. Unlike traditional ice cream, which may contain egg yolks, frozen custard must contain at least 1.4% egg yolk solids to be classified as such in the United States.

The preparation of frozen custard involves mixing the ingredients and then churning them in a special machine that minimizes the incorporation of air, resulting in a denser product. The mixture is typically served at a slightly warmer temperature than ice cream, which enhances its creamy texture.

Differences from Ice Cream

While both frozen custard and ice cream are made from similar ingredients, there are key differences:

• Egg Content: Frozen custard contains more egg yolks than ice cream.
• Air Content: Frozen custard is churned more slowly, incorporating less air and resulting in a denser texture.
• Serving Temperature: Frozen custard is served at a warmer temperature than ice cream, which contributes to its smoothness.

Popularity and Regional Variations

Frozen custard is particularly popular in the Midwestern United States, with cities like Milwaukee, Wisconsin, and St. Louis, Missouri, being known for their custard stands. Each region may have its own variations and flavors, often incorporating local ingredients or traditions.

Related pages

• Ice cream
• Gelato
• Sorbet
• Soft serve